What is Macadamia butter?
created by a combination of crushed macadamia nuts with butter or oil, Basic Macadamia Butter serves as tasty spread, which can be used as a simple accompaniment for biscuits or for a quick sandwich. This simple walnut butter can also be used to prepare cakes, glaze for different types of desserts and even as a component in a number of recipes. It is possible to buy Macadamia butter in a number of health food stores and in some supermarkets.
The creation of macadam butter from zero requires nothing but crushed macadamia along with some type of binder. While traditional recipes use butter or margarine to ensure a smoother texture for spreading nuts, it is also possible to use different types of oils. Peanuts and olive oils often work very well.
Crushing macadam nuts is achieved to the best advantage using a kitchen robot. Depending on the desired structure, Macadamia butter may be very smooth to keep small pieces of macadamo nuts. Adding a smallButter or oil helps to spread a consistency that is somewhat like peanut butter.
In addition to this basic recipe, it is possible to strengthen the taste of macadam butter by adding various herbs, spices and flavors. Adding other ingredients is often associated with the intended use of butter. For example, adding fresh parsley to the basic recipe of Macadamia butter and a slight increase in the amount of oil creates a tasty glaze that works very well with grilled chicken or fish.
The basic recipe for macadamia butter can be used as one component to create a slightly unique topping for chocolate or yellow layer. By combining half of the cup of butter macadamia with commercially produced cake, it is not only possible to stretch the amount of topping available for cake, but also add anovership to the finished dessert. Macadamia butter combines especially well with chocolate and vanilla icing.
It is important to store any unused part of the macadam butter in the refrigerator. Even domestic and commercial brands sold in health food stores do not contain large preservatives. This means that, unlike commercial peanut butter butter, macadam butter can become a relatively short period of time.